Feathery light, and so easy to make, sweet cream cake is an old-fashioned cake that reduces fat by using heavy whipping cream instead of butter or shortening. Sprinkle with cinnamon-sugar at the end of baking or leave plain. Either way, this cake makes an excellent lunch box cake or simple dessert.
Ingredients
- 2 eggs
- 1 cup sugar
- 1 3/4 cups cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup heavy cream (30 to 35 percent butterfat)
- 1 teaspoon vanilla
Steps
-
Preheat your oven to 350 °F (177 °C).
-
Grease and flour one 9-inch square baking pan or two 8-inch layer cake pans.Advertisement
-
Add eggs to a mixing bowl and beat until thick, about 5 minutes.
-
Add sugar gradually to the beaten eggs making sure to beat the mixture well between additions of sugar.
-
Add the dry ingredients to a separate bowl and whisk together.
-
Add the dry ingredients, alternately with the cream, to the egg mixture.
-
Stir to combine.
-
Scrape the bowl, if needed.
-
Pour the batter evenly in the cake pan (s).
-
Bake the 9-inch cake layer for 40 to 45 minutes or the 8-inch cake layers for 25 to 35 minutes.
-
11Top cake layers with cinnamon-sugar about 3 minutes before the cakes test done.
-
12Advertisement
Community Q&A
Search
-
QuestionShould I mix the cream first before mixing it with the dry ingredients?John FarsonCommunity AnswerNo. You will want to add the cream to the recipe without whipping it first
-
QuestionWhat are the dry ingredients?Community AnswerThe dry ingredients are cake flour, baking powder, and salt. Sugar is not considered a dry ingredient because it is mixed in with the eggs.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Video
Things You'll Need
- Measuring cups and spoons
- Mixing bowls
- Rubber scraper
- Baking pans
- Cooling rack
References
- Recipe rewritten from Betty Crocker's Picture Cook Book.
About this article
Thanks to all authors for creating a page that has been read 27,385 times.
Advertisement
